Onion, red plums, and dried cranberries combine to create a decadent condiment perfect for the winter months. Brown sugar, cider vinegar, grated fresh ginger, black mustard seeds, and salt give the chutney its spicy-sweet flavor. This spiced, deep-hued chutney would make a lovely accompaniment for pork, beef, or lamb. This recipe takes about 15 minutes hands-on time but will require up to 10 hours (or three hours if you cook on HIGH) from start to finish. The onions are sautéed prior to adding to the slow cooker. Once the onions are added to the slow cooker the rest of the ingredients can be piled in. The mixture will cook on HIGH for three hours or on LOW 6 hours. Once the fruit is tender, the chutney is done. This recipe makes three cups of spiced, jewel-hued chutney that makes a beautiful gift. Simply spoon into small mason jars and tie it with a ribbon. Spiced Plum Chutney can keep in the refrigerator for up to three weeks or in the freezer for up to two months. Heat the chutney on low before serving if you prefer. It can also be served cold, straight from the refrigerator. However you serve Spiced Plum Chutney, just be sure there’s enough to go around—this one is bound to be a crowd pleaser.
2 teaspoons olive oil
1 1/2 cups chopped onion
1 pound red plums, pitted and chopped
1/2 cup sweetened dried cranberries, chopped
1/2 cup brown sugar
1/4 cup cider vinegar
1 teaspoon grated fresh ginger
1 teaspoon black mustard seeds
1/4 teaspoon table salt
How to Make It
Heat oil in a medium nonstick skillet over medium-high. Add onions, and cook 5 minutes or until softened, stirring occasionally. Place onions in a 3-quart slow cooker. Add plums and next 6 ingredients; stir well.
Cover and cook on HIGH 3 hours or on LOW 6 hours or until fruit is tender. Spoon into jars or freezer containers; seal jars. Store in refrigerator up to 3 weeks or in freezer up to 2 months. Serve cold or at room temperature.